CURRICULUM VITAE

Amit Prakash Singh

#** ******** -**, *********

ICAD Residential City

Mussafah

Abu Dhabi

Email: - admm3x@r.postjobfree.com

Mobile: -+971*********

JOB OBJECTIVE

Highly efficient, service-oriented and resourceful Assistant Catering Manager with 9 years of extensive experience working in a high-end hotel & Catering setting Seeking senior level assignments in Food and Beverage Management with a leading organization, preferably in Hospitality that provides an avenue to achieve the professional ambitions and opportunity to enhance the skills and improve my knowledge.

PROFILE SUMMARY

●A result oriented professional with 9 years of experience in the Hospitality Industry in Business Development, Operations Management, and Guest Service Management.

●My Present working assignment is in (Abu Dhabi) with Al Jazeera International Catering as Assistant Catering Manager.

●Distinction of working with renowned hotel & Catering chains like, Royal Catering (Abu Dhabi) Majestic Grand group Hotel Bangkok (Thailand), Radisson blu hotel Carlson group Chennai (India), Fortune Kences Hotel, Tirupati, (India), Dolphin group of Hotel (India).

●A consistent performer with a proven track record of increasing revenues and streamlining workflow; demonstrated skills in utilizing revenue flow management tools and procedures...

●Significantly improved organizational effectiveness, business & image via Guest and market focused strategy development with a commitment to ensuring the highest level of Guest service at all times.

●Possess unsurpassed communication, people management, training & development and motivational skills.

AREAS OF EXPERTISE

Operations Management:

●Supervise activities related to Food & Beverage; Engineering, Maintenance and coordinate with guests for resolve their concerns/needs.

●Ensure high quality services to achieve Guest delight by extensive interaction with guest and quick resolution of problems.

●Manage all aspects of service management involving ambience management.

Sales & Marketing:

●Increase sales and driving sales initiatives in order to achieve business goals.

●Identify prospective clients and generate business from the existing clientele.

Inventory & Quality:

●Control inventory for bonded items and other food supplies by developing a chain of vendors.

●Conduct hygiene inspections and convey feedback to operating staff / managers.

Customer Relationship Management:

●Focus on maximum customer satisfaction by close interaction with in-house and potential guests in order to understand their requirements.

●Special care for VIP guests.

●Deliver high-value services to upscale guest for exalting their satisfaction levels.

●Ensure compliance with the set quality standards to enhance guest satisfaction.

Personnel Management/Training:

●Arrange orientation and training programs for the new recruits as well as the F&B staff on various subjects.

●Manage and monitor performance of multi-skilled work force and conceptualizing need-based training programs for their overall career development.

●Conduct practical and theoretical training programs, to enhance skills and motivational levels.

Assistant Catering Manager, Mussafah (Abu Dhabi).

Role

Planning menus in consultation with chefs

Ordering supplies

Hiring, training, supervising and motivating permanent and temporary staff

Organizing staff rotes

Ensuring that health and safety regulations are strictly observed, recorded and archived

Monitoring the quality of the product and service provided

Keeping to budgets and maintaining financial and administrative record

Gather customer requirements (like number of guests and event dates)

Determine requirements in ingredients and set portions

Arrange food tastings with potential customers

ORGANISATIONAL EXPERIENCE

Restaurant Supervisor & Banquet in charge at Royal Catering (Abu Dhabi) from 2nd May 2016 to 12th Sep 2019. Food & Beverage Department include 07 Banquet Venues, 12 Restaurant

Role:

●Focus on maximizing F&B revenue & identifying guest needs and any sort of special requests for achieving optimum guest satisfaction

●Ensuring maximizing organizing different F&B promotion activity at regular intervals. The overall F&B revenue by

●Guiding the F&B team for achieving budgeted and forecasted F&B revenue.

●Supervising and controlling all inventory

●Participating in daily business review on the books and materializing the bookings

●Conceptualizing special promotional packages to promote sales & revenue

●Organizing cross training within the departments

●Understanding the impact of promotional activities on business units

●Taking care of all the banquet booking.

Restaurant Supervisor at Majestic Grand hotel Bangkok (Thailand) (251 Room, 4 Hotel Food & Beverage Department include 01 Banquet Venues, 1 Restaurant, 01 café Lounge 01 Board Room, In-Room Dining, and Specialty Restaurant

From 16th April 2014 to 26th April 2016.

Role:

●Taking care of Restaurant, Operations.

●Taking care of regular & VIP Guests.

●Supervise and schedule food and beverage staff.

●Making Duty Chat & Allocating the staff.

●Customer satisfaction & Taking care of guest Complaints.

●Order and maintain inventory control costs

●Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from the kitchen to the customer table.

●Understand the MIS (Management Information System).

●Controlling the cost of our restaurant.

●To ensure that guests receive high quality service.

●In Absence of manager taking care of all manager responsibilities and official works. Etc…….

Restaurant Supervisor, at Radisson Blu Hotel, Chennai (India) 162 Room 5* luxury Hotel. From 1st May 2013 to 10th April 2014. Food & Beverage Department include 03 Banquet Venues, 2 Restaurant, and 03 Boardroom.

Role:

●Taking care of Restaurant, Operations.

●Taking care of regular & VIP Guests.

●Supervise and schedule food and beverage staff.

●Making Duty Chat & Allocating the staff.

●Customer satisfaction & Taking care of guest Complaints.

●Order and maintain inventory control costs

●Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from the kitchen to the customer table.

●Understand the MIS (Management Information System).

●Controlling the cost of our restaurant.

●To ensure that guests receive high quality service.

●In Absence of manager taking care of all manager responsibilities and official works. Etc

Guest Service Associate, at Radisson Blu Hotel, Chennai (India) 162 Room 5* luxury Hotel. From 8th December 2012 to 31st March 2013. Food & Beverage Department include 03 Banquet Venues, 2 Restaurant, and 03 Boardroom.

Role:

●Suggests food and Beverages to be well versed with the menu, method of preparation and accompaniments.

●Cleans and polishes Glassware, China ware, hollowware and flatware.

●Maintains cleanliness and mise-in-place level at working station and service pantry for smooth operation.

●Replenishes supply of linen and other Operating equipment.

●Obtains requested items from the storeroom.

●Keeps general appearance and maintenance of Restaurant working areas?

●Follows correct sequence of service outlined in the Standard Operating Manual.

●Sets up tables in accordance with Restaurant policy.

●Cleans and removes dishes from the table after service is completed.

●Transports soiled dishes from the dining room to kitchen and depositing them in proper placing at the Steward area.

●Cleans all spillage during mealtime and at closing.

H.O.T Program at Fortune Fences ITC HOTEL GROUP, Tirupati (India). From 10th October 2010 to 24th October 2011. Food & Beverage Department include 02 Banquet Venues, 1 Restaurant.

Role:

●Responsible for guiding the hostess, waiter/waitress and busboy/girls in the performance of their jobs.

●Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment during outlet’s operation

●Responsible for the overall sanitation and cleanliness of the outlet during the shift.

●Responsible for the proper maintenance and good working order of all equipment, furniture and fixtures in the outlet.

●Responsible for consistently implementing the service standards and operating procedures in the outlet.

●Performs other duties and responsibilities assigned by immediate superior, which leads to guest satisfaction and profit for the hotel.

Training Exposure at Sitara Hotel Hyderabad, India by dolphin group of hotels.

Role:

●Successfully completed Industrial Training (6 Month) at Ramoji film city Hyderabad (A.P), India

STRENGTHS

●Team member, willing to learn dedicated integrity toward profession & open to new innovative ideas etc.

●EDUCATIONAL HISTORY

Punjab Technical University Jalandhar, India (2008-2011).

Completed degree in Hotel Management Catering Technology

Uttar Pradesh Board in the year 2008

Passed Senior Secondary School Certificate Examination

Uttar Pradesh Board in the year 2006

Passed Secondary School Certificate Examination

CERTIFICATION & ACHIEVEMENT

Completed HABC Food Safety Level 4 from Orient Management Consulting & Training L.L.C (Abu Dhabi)-2020.

Completed EFST from Abu Dhabi

Completed H2S training from Abu Dhabi

Achieved winner of the Employee of the month certificate for March, 2013 at Radisson Blu Hotel, Chennai, India.

●Received More Appreciation Letter for the Personalized and Courteous Service.

Achieved winner of the star performer certificate of January, 2013 at Radisson Blu Hotel, Chennai, India.

LANGUAGE KNOWN

●English, Hindi

COMPUTER SKILLS

●Exposure of working in a computerized environment and well conversant with MS-Office (Word, Excel, PowerPoint), ids, Micros,

Personal profile:

Languages Known

Fluent in English, Hindi

Father’s Name

Mr. Jay Prakash Singh

Permanent Address

Vill+P.O- Beiliya,,Dist- Gonda,271124 (Uttar Pradesh)

Sex

Male

Nationality

Indian

Date of Birth

07-Dec-1990

Passport

K3449380

DECLARATION:

I hereby declare that the above details furnished are true to my Knowledge and I have the relevant records to prove the same.

DATE:

PLACE: … Abu Dhabi. AMIT PRAKASH SINGH

Contact this candidate